Zoodles Aglio Olio e Peperoncino

June 24, 2015

Spaghetti aglio, olio, e peperoncino is an awesome Italian dish — spaghetti made with garlic, olive oil, and hot chili pepper. Served with chopped parsley and a sprinkling of Parmesan cheese.
It’s well loved because it’s so easy and inexpensive to make, and it’s a perfect solution when you’re in a crunch.
For instance, when you’re starving after a night out and you’ve got nothing in your fridge or you don’t feel like getting greasy food from the nearby Deli, making this spaghetti is a cinch.
Even when it’s 3am and you’ve had a few too many.
You know, just to throw a random example out there.
And just for the record, making spaghetti aglio, olio e peperoncino late at night is pretty common in in Italy — according to my friend Francesco.

But since I like to do things a bit differently round here, I swapped zoodles (aka zucchini noodles) for spaghetti.
Because hey, spiralizing zucchini is awesome — especially at 3am after a drunken night out when you laugh/stumble/hug all at once.
Again, just saying. Nothing like it happened to me or something.

No but seriously, these Zoodles Aglio, Olio e Peperoncino are legit.
It’s the kind of meal that makes you stop and think that sometimes the simplest food are often the best.
With only a couple of ingredients, you can create a healthy, flavorful, delicious meal from scratch.
For lunch, dinner or a late night “snack”...

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Transfer zucchini spaghetti to a large bowl and set aside.
Put the oil, garlic and red pepper flakes in a large skillet over low heat, cook until the garlic gets to a pale gold color, about 5 minutes.
Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter.
Add the parsley to the skillet.
Turn the heat on high, add zoodles, and saute’ for 3 to 4 minutes, stirring constantly until heated through.
Season with salt and pepper, sprinkle with grated Parmesan cheese and serve.

This is awesome! I'm Italian and your friend is correct - it's so common in my family to make any pasta late at night, like instead of dessert, there I am on the couch at 11pm eating a bowl of pasta with fresh sauce, whether it's aglio e olio or a basic tomato sauce. Whoops. Great idea to make it with zoodles! Obviously a lot healthier than our carb-filled friend.

The only one thing, Mike, I cannot imagine anyone slicing zucchini at 3 a.m. after a drunken night. Is it a sophisticated punishment? Or that sounds this way because I don't have a spiralizer, I guess. Otherwise, legit stuff!

What fresh, beautiful colours! I don't think I'll be making this after stumbling in at 3a.m. (probably because I'm never out that late anymore) but I will be making it after a late session at the gym for sure! Fresh, satisfying and delicious! Buon Appetito!

I made zucchini noodles the first time the other day, but they turned out too watery and didn't taste that great... definitely need to try making them again though as I love the healthy idea. I will be following this recipe next time Mike!

This dish looks delicious, Mike! Nice and simple. That's what I'm talking about for dinner...or after a night out. But then again, I don't actually know anything about snacks at 3am. I just hear about them from other people. #WolfpackCelebrates

That is an interesting take of a true classic. Spaghetti aglio, olio e peperoncino is the basic, yet the essence of Italian cuisine. It is simple, tasty and has only a few great ingredients. It is quite common to find it in posh restaurant these days. I like the fact you did give it a shake. The consistency of the zucchini may in fact resemble spaghetti al dente :)

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I was looking around for low carb recipes when I found your site. I immediately went to the kitchen to make this. As I was finishing up I saw my fresh eggs in their basket on the counter. I made a well in the zoodles and cracked an egg in the center, covered the skillet with a lid and cooked until the whites were done. So good! Next time I might have to add crumbled bacon too!

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